Gypsy Tart
A Kentish tart with a fudgy muscovado filling whipped from just two ingredients. Very sweet, very nostalgic.
- Time1 hr 15
- LevelMedium
- Costabout £0.40 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the flour, butter and icing sugar together with your fingertips until like breadcrumbs. Stir in the cold water to bring it to a dough. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 190°C (170°C fan). Roll out the pastry and line a 23 cm tart tin. Prick the base, line with baking parchment and baking beans, and bake for 15 minutes. Remove the paper and beans and bake for 5 minutes more.
20 min - 3
Pour the very cold evaporated milk into a large bowl. Whisk with an electric whisk for 5 minutes until thick and foamy.
5 min - 4
Keep whisking and add the sugar a spoonful at a time, until you have a thick, mousse-like mixture, about 5 more minutes.
5 min - 5
Pour into the pastry case and bake at 200°C (180°C fan) for 10 minutes, until it has a dark, bubbled and slightly caramelised top.
10 min - 6
Cool completely before slicing, as it sets firm as it cools. Cut small slices, as it is very rich.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.